Super Easy Vegan Croissants

I have a deep love of flaky, buttery, croissants. This is a love that hasn’t been satisfied since I went vegan over 5 years ago… until now. I had considered making croissants the traditional labour intensive way but considered it is all I ever did because, seriously, who has that much time. But then it happened, I discovered the ultimate hack. Super Easy Vegan Croissants are not a myth, they are real!

See, there’s photo evidence. ↑↓

What is the magical secret?? PUFF PASTRY! Did you know that a lot (like most) store-bought brands of puff pastry are accidentally vegan? It’s true, just take a gander at the ingredients and you will see. Puff pastry is made with tons of layers designed to become flaky and puffy. See where I’m going with this? This recipe is not even a recipe because it’s literally just like “buy some puff pastry, roll it into croissants”. Yeah, it’s almost TOO easy.

The beauty of this easy hack for vegan croissants is that you can not only easily make plain croissants, but you can also stuff them with all sorts of delicious things. I stuffed some of mine with vegan cheddar cheese, and others with chocolate. You could also try vegan nutella or any other scrumptious ideas you have. These are so easy to make you can make them on a lazy Sunday and serve warm from the oven for the ultimate weekend brunch.

To make Super Easy Vegan Croissants: lightly flour a clean work surface. My puff pastry came in two blocks. Taking one block of puff pastry at a time, roll it out to a rectangle about 10″ high x 16″ wide. Using a knife or pizza cutter, cut the puff pastry into 3 tall rectangles, then cut each rectangle diagonally from corner to corner so that you have 6 triangles.

For plain vegan croissants: roll up the triangles tightly from the wide end of the triangle to the point.

For stuffed croissants: put a bit of your filling along the wide end of a triangle. Roll up the triangle tightly around the filling.

Repeat with the remaining block of puff pastry to make 12 croissants total.

Space the croissants out on the parchment paper lined baking tray bending them into a crescent shape. Mix together the non-dairy milk and maple syrup in a small bowl. Liberally brush the tops of all of the croissants with the mixture, and also use it to glue down the points of the croissants. This will help them get golden in the oven. Bake 22 to 27 minutes until lightly golden and browned on the bottom.

This recipe hack uses store-bought puff pastry to make the worlds easiest croissants. You can enjoy them plain, stuffed with chocolate, or dairy-free cheese. Serve them warm out of the oven for brunch or breakfast.

Preheat your oven to 350F (180C). Line a large baking sheet with parchment paper.

Lightly flour a clean work surface. My puff pastry came in two blocks. Taking one block of puff pastry at a time, roll it out to a rectangle about 10" high x 16" wide. Using a knife or pizza cutter, cut the puff pastry into 3 tall rectangles, then cut each rectangle diagonally from corner to corner so that you have 6 triangles. For plain vegan croissants: roll up the triangles tightly from the wide end of the triangle to the point. For stuffed croissants: put a bit of your filling along the wide end of a triangle. Roll up the triangle tightly around the filling. Repeat with the remaining block of puff pastry to make 12 croissants total.

Space the croissants out on the parchment paper lined baking tray bending them into a crescent shape. Mix together the non-dairy milk and maple syrup in a small bowl. Liberally brush the tops of all of the croissants with the mixture, and also use it to glue down the points of the croissants. This will help them get golden in the oven. Bake 22 to 27 minutes until lightly golden and browned on the bottom.

This was perfect as I had a box of puffed pastry left in the freezer from the holidays. I had some left over kite hill cube cream cheese so I used that. So delicious. And easy. I only had sweetened soy milk at home so I didn’t add any sweetener to the glaze. I’ll definitely be doing this again

Also, you should check to see if the puff pastry (and any product for that matter) is from a Sustainable Palm oil source, as many aren’t. Puff pastry contains a high amount of saturated fat, which if around 50%, is most likely palm oil, listed as one of its many psuedonyms. If it isn’t sustainable there are many major negative environmental effects such as deforestation, loss of biodiversity and habitat that most consumers aren’t aware of.

I have tried this several times with ready-made puff pastry and they did not turn out very good, but your pictures look so nice I may have to risk wasting yet another box of puff pastry! I can’t wait! C’est la vie! Haha!

My teen son (who has several food allergies) and I just made these for a dessert for his French Club party. We used Enjoy Life dark chocolate chips for the filling. For us they baked in exactly 25 minutes They were delicious and couldn’t be easier. Will be making these again!

Sam, I made these croissants for a Sunday morning treat, stuffing them with vegan chocolate chunks!!! My husband and I ate them up! And they really were easy. Thank you for realizing that, every once in a while, even people who are committed to eating better like to have a treat. I love your cookbook; I share your recipes and blog with everyone who will listen to me. Keep up the awesome work!!!!

I literally cheated yesterday and ate a croissant! I can’t wait to make these!! I immediately sent this recipe to my vegan bro and SIL and they are excited to make them too. Croissants ARE delicious! Sometimes it’s okay to indulge and bounce back. Thank you for sharing!

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